VACUUM STORAGE AND MAP PERFORMANCE INCREASE THROUGH EDIBLE COATING APPLICATION AND PLANT BASED EXTRACT (GARLIC) ADDITION IN NILA FISH FILLET STORAGE (Oreochromis niloticus)

• Main Author: Wahyu Ninsih, Popy
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43253
• Institution: Institut Teknologi Bandung

Consumption of tilapia continues to increase along with population growth, although the production rate also increases after harvest, the production rate decreases with the length of storage time. This is because fish meat is a food that contains a lot of water and protein which is a source of microbial growth. So that post-harvest handling such as improper storage techniques will cause fish to easily experience damage and decay. Generally, tilapia Fillets are stored in cold temperatures and vacuum packed (vacuum) or Modified Atmospheric Packaging (MAP) and have a shelf life of up to 7 days. Edible coating with the addition of 10% garlic extract to tilapia is done to improve the performance of vacuum storage techniques and MAP so that the shelf life of tilapia when stored is longer. This study aims to determine the value of TPC (Total Plate Count), pH, TVBN (Total Volatile Base Nitrogen), weight loss and organoleptic (appearance, color, aroma, texture and taste) which are the parameters in this study. The research was conducted at the Laboratory of Natural Material Insulation and Analysis, Laboratory of Downstream Engineering, Campus of the Bandung Institute of Technology, Jatinangor. The results of the study seen from the parameters that have been determined showed that the use of edible coating of cassava starch with the addition of 10% garlic extract could extend the nut to store tilapia Fillets for up to 10 days. The treatment that produced the optimum value was vacuum packaged tilapia Fillets with weight loss values of 5,83%, TVBN 20 mg N / 100gr, Ph 6,01, TPC 0,35x 105, appearance 6,75, color 6,60, texture 7,00, aroma 6,35 and taste 6,72.